Wednesday, May 22, 2013

Gluten-free Shrimp Quinoa Medley

I love a light filling salad especially on a nice warm day, this salad is delicious, full of fresh vegetables and a light vinaigrette to top it off!

Prep time: 20 minutes

Total time: 60 minutes

Ingredients

1 1/2 cupsDry Quinoa

1Pound Of Cooked Shrimp

2Avocados

9Stalks Of Asparagus (blanched for 2 minutes)

2 cupsCherry Tomato Medley

4Green Onions

3 tablespoonsOlive Oil

3 tablespoonsFreshly Squeezed Lemon Juice

2 tablespoonsFresh Basil

1 tablespoonHoney

1 clovegarlic (minced)

Cooking Directions

To prepare quinoa add 1 1/2 cups of quinoa with 3 cups water in a medium sized pan, bring to a full rolling boil, reduce heat to low and cover for 15 minutes, DO NOT REMOVE LID. When quinoa is done fluff with fork and put into a nice sized bowl to cool down, refrigerate until cold. Cut asparagus pieces into one inch pieces and blanch for 2 minutes, place in a bowl of ice cold water to stop cooking, dry and set aside.